6 eggs, at room temperature
1 c. sugar
1 tsp. vanilla
1/2 c. flour
1/2 c. cocoa
1/2 c. butter, melted and cooled
6 tbsp. apricot preserves, strained and divided
Peanut butter cream filling

Heat oven to 350 degrees. Grease and flour three 8-inch cake pans. In large mixer bowl, beat eggs until foams, gradually add sugar, beating until thick and lemon colored. Blend in vanilla. Stir together flour, cocoa, with spatula fold into creamed mixture. Fold in butter until well blended. Pour into pans and bake 15 minutes. Cool and split layers, if wanted.

Make filling. In top of double boiler, melt 1 1/2 cups miniature marshmallows, 1 cup Reese's peanut butter chips and 1/2 cup milk. Stir until mixture is melted and smooth. Cool to lukewarm.

Beat 1 cup whipping cream until stiff; fold in 1/2 teaspoon vanilla and creamed mixture. Refrigerate until stiff enough to spread. Keep refrigerated.